Equipment Needed
- An 8×8 inch baking pan
- Parchment paper
- Medium-sized, heavy-bottomed saucepan
- Rubber spatula
- Small bowl for mixing extracts
Step-by-Step Instructions
First, let’s prepare for a clean getaway. I always line my 8×8 inch pan with parchment paper, leaving generous overhangs on two opposite sides to create a sling. This little trick is what ensures you’ll get perfect, intact squares later—trust me, trying to dig fudge out of a bare pan is a lesson in frustration I’ve already learned for you. Now, in your heavy-bottomed saucepan, combine the white chocolate chips, the entire can of sweetened condensed milk, and the butter. Place this over the lowest heat setting your stove offers. Patience is your best friend here.
This is the gentle melting phase where you need to stay close. I stand by the stove with my trusty rubber spatula, stirring almost constantly and making sure to scrape the bottom and corners thoroughly. White chocolate is delicate and can seize into a grainy mess if it gets too hot. You’re waiting for it to transform into a completely smooth, glossy, and thick river of cream. When there isn’t a single chip left and the mixture is velvety, I immediately remove the pan from the heat. The smell is wonderfully sweet and buttery.
Now, for the flavor that makes this fudge sing. Off the heat, I stir in the pure vanilla extract, the absolutely essential almond extract, and that pinch of fine sea salt. Don’t even think about skipping the almond extract—it’s what gives this fudge that unmistakable “sugar cookie” soul. I was skeptical at first too, but I’ve tried it both ways, and trust me, this one works better. The salt is crucial for balancing the sweetness and making the vanilla and almond pop. Stir until everything is perfectly combined into a lush, fragrant base.(See the next page below to continue…)